Ku Hye-Jin, Kim You-Tae, Lee Ju-Hoon
Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
J Microbiol Biotechnol. 2017 May 28;27(5):943-946. doi: 10.4014/jmb.1702.02054.
Although the genus , generally found in various fermented foods, has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities, which are required for survival during food fermentation events. Recently, a novel species of , FOL01 (= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. To determine the genomic features of this new species, its genome was completely sequenced and analyzed. The genome consists of a circular chromosome of 2,114,163 bp of DNA with a G+C content of 38.8%, and the plasmid pFOL01 consists of 35,382 bp of DNA with a G+C content of 39.1%. The genome analysis showed its potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries. In addition, this strain was predicted to have acid tolerance and adhesion to the mucosal layer for survival and colonization in the gut. Subsequent experiments substantiated these abilities, suggesting that may have probiotic potential and a high survival rate during food fermentation. Therefore, it may be suitable as a novel probiotic strain for various applications in food industries.
虽然通常在各种发酵食品中发现的[某属]，常被认为是用于食品发酵和促进健康的新型益生菌，但该属菌株表现出低耐酸性和低抗渗透胁迫活性，而这些是在食品发酵过程中存活所必需的。最近，从韩国发酵蛤蜊中分离出一种新的[某属]物种，FOL01（= KCCM 43128 = JCM 30580）。为了确定这个新物种的基因组特征，对其基因组进行了全测序和分析。基因组由一条2,114,163 bp的环状染色体DNA组成，G+C含量为38.8%，质粒pFOL01由35,382 bp的DNA组成，G+C含量为39.1%。基因组分析表明其在食品发酵中的应用潜力以及在食品工业加工中的抗渗透胁迫能力。此外，预测该菌株具有耐酸性和对粘膜层的粘附性，以便在肠道中存活和定殖。后续实验证实了这些能力，表明[某属]可能具有益生菌潜力以及在食品发酵过程中的高存活率。因此，它可能适合作为一种新型益生菌菌株用于食品工业的各种应用。
